Chickpea Soup

This soup is inspired by the Moroccan Lablabi which in its basic form, is a combination of boiled chickpeas, fried vegetables, lemon juice and cumin.

by Naturkok Sander Blohm

I have chosen to make the soup even thicker with a couple of potatoes, but you can variate however you please. Further meat and tomatoes can be added as a puree or crème fraise. If ramsons are off season you can add other herbs such as goutweed or nettle which is easily found in nature – remember we eat with our eyes also outdoors.

Ingredients

2 cans of chickpeas

6 tablespoons of olive oil

Cumin seeds

Bay leaves

10 cloves of garlic – finely chopped

2 onions – finely chopped

2 carrots, diced

1 celeriac, diced

5 large potatoes, in half

Approx. 2L water

Lemon juice

Fresh, chopped ramsons or other herb

Salt and pepper

Get cooking:

Fry the onions untill golden in a pot. Add the finely chopped garlic and stir. Do not fry until brown.